I think The PlantPure Nation Cookbook might be my favorite WFPB cookbook. So many good recipes in it! This Thai Tofu Wraps recipe is another gem from PlantPure and is a great quick lunch or fast lazy dinner. I also found a similar recipe, Thai Wraps, in The China Study Cookbook which is nearly identical but also includes cayenne pepper, red onion, grated carrot, chopped celery, and ginger. I haven’t tried adding any of this yet, but I’ll give it a shot the next time I make them. I’m suspicious it might come out a bit too similar to Forks Over Knives’ no-tuna salad sandwich, but I’ll come back and update this post after I’ve tried making it!
Servings: about 4-6 wraps
- 1 14-oz. extra-firm tofu
- ¼ cup natural peanut butter
- 1 tbs. low-sodium soy sauce (or tamari or Bragg’s aminos)
- 1½ tbs. lime juice
- ¼ tsp. garlic powder
- 2 tsp. Sriracha
- 1/3 cup bell pepper (any color is fine), diced
- ¼ cup green onion, sliced
- ¼ cup cilantro, chopped
- whole wheat tortilla wraps (I use Ezekiel’s), or use a gluten-free wrap
- Optional toppings: alfalfa sprouts, leafy greens, red onion, grated carrot, chopped celery
1. You can really prepare the tofu however you like. You can drain it and just eat it the way it is, or you can drain it and press the tofu between towels/paper towels to get a little more moisture out, or you can bake the tofu in the oven (400ºF about 20 minutes, line a pan with parchment paper and crumble the tofu over it). Prepare it however you like, then using your hands crumble the tofu into a medium-sized bowl.
2. In a bowl or measuring cup, whisk together the peanut butter, soy sauce, lime juice, garlic powder, and Sriracha.
3. Add the peanut butter mixture to the tofu along with the bell pepper, green onion, and cilantro. Stir it all together with a fork until it is well mixed.
4. To serve, place a portion of the tofu mixture into a whole wheat tortilla wrap along with your toppings of choice. Roll up the tortilla and slice in half. If the tortilla has trouble staying together, you can place a toothpick through it to keep it rolled.